It’s the season of love! So what better way to celebrate it than red velvet desserts??
Okay, fine; I make red velvet any time of the year. (Actually, I have an addiction to Red Velvet. So I’m using Valentine’s season as an excuse to make more Red Velvet desserts. #RealTalk) But why limit this amazing dessert to Valentines or Christmas only? Let’s celebrate red velvet all year round!
But seriously, I think there’s something wrong with me: I tend to celebrate the most mondane days vs special occassions. Like Christmas. Here in the Philippines, the festive spirit starts as early as September. But all -ber months long, I wasn’t prepared for Christmas! I only felt the season kick in the day after Christmas. It sucks – getting to feel Christmas when it’s almost over.
So this year, I made a silent vow to myself to get into the season early. And I’m not just talking about Christmas – it includes Valentines and Summer! Thus, it explains this early Valentines post. ;)
Why cookies? Because it’s easy! I’ve been busy lately with work. Who knew that the retail industry is a busy work place to be in after Christmas season? They should’ve warned me. Nevertheless, I still want to bake. I missed it after (unintentionally) being on hiatus over the season.
I love how these cookies are a bit more special than the classic cookies. I like how the cheesecake “thumbprint” adds a contrast to the red velvet cookie which looks like a pretty crinkle covered in sanding sugar instead of the classic powdered sugar. Honestly, the cookie itself is a bit dry. I guess it’s because you’ll bake it for a total of 22 minutes (though in lower temp). But I actually like it because it almost resembles the texture of graham cracker crust on a cheesecake. So these technically tastes like bite-size cheesecake in red velvet cookie crust! H-E-A-V-E-N!
I must warn you: these are addictive! I rarely snack on the desserts I bake, but I was already snacking on these even before the 3rd batch were out of the oven! I already stored half away to prevent myself from eating everything. We’re talking about red velvet and cheesecake here, guys. #shameless
Red Velvet Cookies
- 1 cup butter (softened)
- 1/2 cup brown sugar
- 1 egg yolk
- 1 tsp vanilla
- 2 cups flour
- 4 tsp red food coloring
- 2 tsp cocoa powder
- 1/2 cup granulated sugar (for rolling)
- 1/2 cup (4 oz) cream cheese (softened)
- 1 egg yolk
- 1/4 cup sugar
- 1/8 tsp salt
- 1/4 tsp vanilla
- Preheat oven to 150C.
- Beat together butter, brown sugar, egg yolk, and vanilla until light and fluffy. Mix in flour, food coloring, and cocoa powder until well blended. Soft dough will form.
- Pour sugar in a flat plate. Scoop a teaspoon of the mixture and roll into sugar until well coated. Place in baking pan topped with silicon mat or parchment paper.Using a rounded 1 tsp measuring spoon, make a small well in the center.
- Bake for 10 minutes.
- While baking, prepare the cheesecake filling by beating together cream cheese, egg yolk, sugar, salt, and vanilla until smooth. Transfer mixture in a piping bag snipped at the tip (or place a plain, round piping tip)
- Once cookies are done, redo the well to ensure it's still deep enough for the cheesecake filling. Pipe filling just until it's the same level with the cookie.
- Bake for an additional 12 minutes, until filling is set.
Recipe from Something Swanky.
Notes for success:
In the original recipe, it says that you can use the extra egg whites to use as egg wash instead of rolling the cookies on sugar. I actually prefer the extra texture (and slight sweetness) the sanding sugar brings!